PRODUCT DETAILS
Volume and Gas Formation
The measurement of fermentation, one of the most important issues in bread making, has progressed to classical methods in general. In the measurement of values such as volume, shell color, pore structure, technological development took the beginning of 2000s and Chopin Technologies took the biggest step in this regard.
Chopin Rheofermentometer F4 device is a device that graphs the retention of the gas used during bread making, the amount of escaping and the complete dough development. The digital measurement of these values, which emerge during the fermentation stage, is transferred to the user, providing great benefits in bakery and sharing of the data with other users enables an interactive exchange of ideas. The analysis, which is quite simple, can be done with the desired protocols in direct proportion to the users' experience. In this way, users who use different production stages make optimum use of this technology.
The analyzes are 3 hours in order to obtain values equivalent to the bread making stages. This period is valid for standard protocols and can be changed at the request of the user.
COMPREHENSIVE
Measures within a single test:
- The dough development.
- The production of gas due to yeast action.
- The porosity of the dough.
- The tolerance of the dough during proofing.
VERSATILE
Analyzes all types of yeast dough due to the fact that the protocol can be customized.
SIMPLE
Automated testing and monitoring via PC software.
PRINCIPLE
The volume of finished products depends on both the quantity of CO2 produced by the yeast and the dough’s gas-retaining properties.
The Rheo F4 provides a complete analysis of the proofing properties flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.
APPLICATIONS
- Determination of the optimum baking time.
- Monitoring the activity of fresh and dried yeasts.
- Analysis of complete formulas containing sugar, fats, etc.
- Analysis of high fiber recipes.
- Analysis of durum wheat semolina.
- Analysis of the effects of additives such as cysteine, ascorbic acid, vitamins, etc.
MORE
Ergonomic:
Lightweight compact device that will fit into your laboratory with ease.Economical:
Simplified design, low maintenance, 1 single consumable (soda lime).
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CONTACT US
You can contact our ABP sales engineers for detailed information about our products.
ABP from 1985 to the present;
It represents world-leading brands and is the leading company for the technology needs of the Grain, Flour, Food, Feed industry.
